Ingredients
1 package (9 ounces) refrigerated cheese tortellini
1 cup frozen peas
3 tablespoons olive oil, divided
1 pound uncooked shrimp (31–40 per pound), peeled and deveined
2 garlic cloves, minced
¼ teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon pepper
Directions
Cook tortellini according to the package directions, adding peas during the last 5 minutes of cooking.
Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook 1–2 minutes longer or until shrimp turn pink.
Drain tortellini mixture; add to skillet. Stir in salt, thyme, pepper and remaining oil; toss to coat.
Recipe Courtesy Of
Taste of Home
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